Baked salmon with fennel & tomatoes
Baked salmon with fennel and tomatoes is a dish that lets the fish's richness balance against bright, anise-tinged vegetables. British cooking, often unfairly maligned, excels at this kind of honest pairing where quality ingredients need little intervention. The fennel's natural sweetness intensifies as it softens in the oven, while the tomatoes collapse into a light sauce. A squeeze of lemon at the end cuts through the olive oil and clarifies every flavor. This is weeknight cooking that tastes considered.
Instructions
Heat oven to 180C/fan 160C/gas 4.
Trim the fronds from the fennel and set aside.
Cut the fennel bulbs in half, then cut each half into 3 wedges.
Cook in boiling salted water for 10 mins, then drain well.
Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
Drizzle with olive oil, then bake for 10 mins.
Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.
Scatter over the parsley and serve..
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